GRILLED MIXED-SEAFOOD SALAD

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Grilled Mixed-Seafood Salad image

Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 16

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

Steps:

  • In small bowl, mix all vinaigrette ingredients until well blended.
  • In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
  • Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
  • Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  • Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.

Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

Alberto Lagunas
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This salad is a great meal on its own, or it could be served as a side dish.


Ishnar Billups
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I'm not a huge fan of arugula, but I think spinach would be a good substitute.


Shane Stevens
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This salad is a great way to use up leftover grilled fish and calamari.


Umer Shemsu
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I'm not the biggest fan of grilled fish, but I loved it in this salad.


Error G
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I'm not sure why I waited so long to try this recipe. It's amazing.


Molly South (Moo)
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The lemon really brings this salad together. It adds a nice pop of flavor.


murugi sam
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This salad is a great way to enjoy a variety of different seafoods.


SuccessB Beautysignature
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I'm not a big fan of octopus, but I actually enjoyed it in this salad.


Hashir Tanveer
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The arugula and red onion added a nice crunch and a bit of spiciness. Yum.


Elias Rosas
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This recipe is a keeper! It's going to become my go-to grilled mixed-seafood salad recipe.


Joe Tinkey
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The grilled fish was cooked to perfection. It was moist and flaky.


Nafees Ahmad
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This salad was so light and summery. I can see myself making it all summer long.


Hafidhi Chipande
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The calamari was a bit chewy, but the flavor was on point.


MUNENE SADAT K
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I had never grilled octopus before, but this recipe made it super easy. The octopus was tender and flavorful.


Shatter Proover
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This grilled mixed-seafood salad was an absolute delight! The combination of grilled fish, calamari, and octopus with the arugula, red onion, and lemon was perfect.